An evaluation of efficiency and quality for different species in cultivation of capia pepper (Capsicum annum. L. var conoides (Mill) Irish) in Bursa and surroundings

Pepper is a kind of vegetable that has contributions to human nutrition with its compounds rich in mineral and vitamin, and that is fondly consumed both in our country and around the world. Capia pepper (Capsicum annum. L. var conoides (Mill) Irısh) is a kind of pepper that has a long conical shape and that is consumed when it gets red, it is also named as "pepper paste" and "for oil". It can be consumed freshly as well as frozen, dry or grilled or as a pepper paste, as sauce, as spice and as canned. The aim of this project is to compare the quality analysis of a variety kind of peppers by cultivating nine different kinds of red capia peppers grown in Bursa and surroundings. It is aimed to determine species that have high quality criteria and satisfy the consumer demand. The species that have been used in tests vary from species to species in terms of fresh fruit crops (the fruit color, fruit pulp, fruit length, water-soluble dry matter amount, pH, titratable acidity, carotene, lycopene values), average fruit weight, fruit number (per plant), plant height, leaf number, wet leaf weight, dry leaf weight. The highest fruit crop among all kinds has been obtained from the Burkap species. It is determined that the crop was highest especially in the first three harvests. It is demonstrated that compared to other kinds, the quality criteria of Pascha and Burkap species should be preferred more for the city of Bursa and surroundings. The fruit pulp color gave the best results in Pascha, Burkap and Belkanto species, while the fruit pulp thickness gave the best results in Pascha species.